INGREDIENTS

INSTRUCTIONS

As garnish, if desired.  -- Put the raisins and grated lemon rind  into
a bowl with the whiskey, and leave overnight to soak. Grease a  7-inch
cake pan, and line the bottom with parchment; preheat oven to  350F.
Cream the butter and sugar until light and fluffy. Separate the  eggs
and sift the flour, salt, cloves and baking powder into a bowl.  Beat
the yolks into the butter and sugar one by one, including a  spoonful
of flour and beating well after each addition. Gradually add  the
whiskey and raisin mixture, alternating with the remaining flour.  Do
not overbeat at this stage. Finally, whisk the egg whites until  stiff
and fold them into the mixture with a metal spoon. Turn into  the
prepared pan and bake in the preheated oven for about 1 1/2  hours, or
until well risen and springy to the touch ~- or test with a  skewer:
when it comes out clean, the cake's ready. Turn out and cool  on a wire
rack. . Meanwhile, make the icing by mixing the lemon juice  with the
sieved confectioners' sugar and just enough water to make a  pouring
consistency. Put a dinner plate under the cake rack to catch  the
drips, and pour the icing over the cake a tablespoonful at a  time,
letting it dribble naturally down the sides. Don't worry if a  lot of
it ends up on the plate underneath ~- just scoop it up and put  it on
top again.  When the icing has set, it can be decorated with
crystallized lemon slices if you like.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 430
Calories From Fat: 176
Total Fat: 20g
Cholesterol: 115.5mg
Sodium: 500.5mg
Potassium: 319.1mg
Carbohydrates: 61.5g
Fiber: 1.7g
Sugar: 37.9g
Protein: 5.4g